One of my favorite garden items that can keep well into the fall is spaghetti squash. My problem though is that I usually don’t plan my dinners far enough in advance to take account for the time to roast the squash and actually use it. Well, I discovered a new kitchen trick…..you can cook your spaghetti squash in an instant pot and it only takes about 30 minutes from start to finish. That includes that time for the pressure cooker to come to temperature….for the most part, there is only about 5 minutes of work for you!
Instant Pot Spaghetti Squash
1 medium spaghetti squash
1 cup water
Directions:
Cut your squash in half horizontally and scoop out the seeds. Cutting the squash horizontally will allow for you to have longer strands of squash and it is also easier to get through with your knife.
Place one cup of water in the pressure cooker. Add the rack to the bottom of the pot and place the squash on top. If you need to make another slice to fit all of your squash in the pot, that is ok. Close the lid and set manual pressure to 6-8 minutes. (I prefer the 6 minutes because I don’t want my squash to get too mushy in other recipes) When the cooking is done, do a quick release of pressure. When all the pressure is gone, remove the lid and use a fork to shred your spaghetti squash.
For more recipe visit wineandhotdish.com!
